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Happy Cinco de Mayo!
Happy Cinco De Mayo!
Anyone wondering what the meaning behind Cinco de Mayo is? I love it because it gives me an excuse to eat tons and tons of quesadillas, enchiladas, beans, nachos, and flan! But, do you know why the day is celebrated today? Cinco de Mayo commemorates a victory in the "Battle of Puebla" that was won by Mexico over the French in 1892. However, later on the French did take control, but the memory of "Cinco De Mayo" and the term itself became a rallying cry during this time. They celebrated each year with song, food and dance to remain focused on regaining the country and retaining their heritage. In the United States, Cinco De Mayo has become a day to celebrate Mexican culture, heritage and pride.
Today, let's celebrate and enjoy the culture of our neighbors to the south! I look forward to cooking some of the best enchiladas tonight for my family! Check out the recipe that I use for some unique, simple, and tasty enchiladas! Make this delicious mixture with some arroz (rice) and frijoles (beans). While I make this food, I put on Eminence's Lime Stimulating Masque to help clean out my pores. The smell of Lime reminds me of an amazing ice-cold Margarita!
- 2 tablespoons canola oil
- 1 1/2 pounds skinless boneless chicken breast
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 red onion, chopped
- 1 cup frozen corn, thawed
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn or flour tortillas
- 1 can of red enchilada sauce
- 1 cup shredded Cheddar and Jack cheeses
- salt and pepper
Directions for enchiladas:
- Preheat your oven to 350 F.
- Lather your large sauté pan with oil. Season some of the chicken with salt and pepper. Then brown the chicken over medium heat. Sprinkle chicken with cumin and garlic powder. Remove chicken to a platter and allow to cool.
- Saute some onion until tender. Combine the onion with some corn. I then like to add some of the canned tomatoes and sauté the mixture for another minute.
- Shred the chicken breasts into thin strips. Add the shredded chicken to sauté pan and combine the mixture with vegetables. Dust the mixture with your flour.
- Wrap tortillas in a dry towel and microwave on high for 30 seconds or lightly fry them on a pay. Coat the bottom of the pans with spoonfuls of enchilada sauce and a wee bit of butter. Using a bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon about 1/4 cup chicken mixture in each tortilla. Fold over filling, place a few enchiladas in each pan with the seam side down. After they are done, I like to top them with some extra enchilada sauce and cheese.
- Bake for about 15 minutes until the cheese melts. Garnish the enchiladas with sour creme and guacamole!